Nutritive Information
- Calories- 347.86 cal
- Carbohydrates- 34.24gm
- Protein-35gm
- Fat-8.46 gm
- Fiber-3.69gm
- Cholestrol-62.12mg
Ingredients
- Squash butter nut-2 lb
- Olive oil -1tbsp
- Garlic- 1 medium clove minced
- Onion - 1 cup
- Celery-1 piece diced
- Chicken broth canned - 16 ounce
- Evaporated skimmed milk - 1 cup
- Brown sugar 1 tbsp
- Nutmeg - 1/4 tsp
- Ginger- 1/4 tsp
- Chicken light meat - 2 cup cooked
- Pepper- 1/4 tsp
Instructions
- Pierce squash with a fork on top and bottom and place on a microwave safe plate. Microwave on high (100% power) 6 minutes. Turn squash over and rotate plate. Microwave on high until entire squash has turned darker beige and is slightly blistered all over, 6 to 8 minutes.
- Meanwhile, combine olive oil, garlic, onion and celery in a 3-quart microwave safe casserole. Cover tightly with a lid or plastic wrap, turned back slightly on one side. Microwave on high until vegetables are tender, 3 to 5 minutes.
- Cut squash in half and remove seeds and connective fiber with spoon. (Remove seeds from fiber and set aside for toasting, if desired.) Pour broth into 4 cup glass measure and microwave on high 5 minutes.
- Spoon flesh from squash into food processor bowl and add cooked vegetables. Process into a smooth puree. Add evaporated milk, brown sugar, nutmeg, ginger, cayenne and black pepper. Process quickly to blend.
- Return mixture to a casserole and stir in warmed chicken broth and cooked thinly sliced chicken. Cover again and microwave on high until heated through, 8 to 10 minutes. Let stand, covered, 3 to 5 minutes.
